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Far East Tabbouleh and Vegetables
Source: dLife

Tabbouleh prepared with cucumber, tomato, onion, and herbs.

Prep Time: 5 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 84.9
Total Carbs 14.7 g
Dietary Fiber 2.1 g
Sugars 1.3 g
Total Fat 2.0 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 71.6 mg
Protein 2.0 g
Sodium 70.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 3/4 cup  cold water
0 3/4 cup  Wheat, bulgur, soft white
2 tbsp  fresh lemon juice
2 tbsp  low sodium teriyaki sauce
1 tbsp  olive oil
6 oz  medium cucumber
0 3/4 cup  chopped tomato
0 1/2 cup  fresh chopped green onion
0 1/2 cup  chopped parsley
1 tbsp  fresh ginger root
1 each  medium garlic cloves
  1. In a small bowl combine water and bulgur together and cover with plastic wrap. Let stand for 45 minutes or until the bulgur has puffed up, stirring the bulgur occasionally.
  2. Using a wire mesh sieve, drain the bulgur and discard the liquid.
  3. In a large bowl stir together the bulgur, lemon juice, teriyaki sauce, and oil.
  4. Stir in the cucumber, tomato, onions, cilantro, ginger, and garlic until the mixture is well blended, then cover and refrigerate for 4 hours, stirring occasionally. Garnish if desired.

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